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How to Sharpen a Knife
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Our Motto
"Those who would sacrifice freedom for security shall not have, nor do they deserve either one."
Thomas Jefferson
There are more non-functional knife sharpeners on the market than any other product (with the possible exception of no-effort exercise machines). However, there are plenty of ways to sharpen a knife that do work. This article points out the most common mistakes and offers links to resources.
Steps
The mistakes that are commonly made in sharpening knives are uncontrolled bevel angles, failure to establish a new edge, and leaving the final bevel too rough.
Use an angle guide to control your edge's angle. Some experts recommend sharpening as if trying to slice a thin layer or decal off the stone. This is bad advice, and here's why: most people don't hold the correct angle this way. You instinctively raise the blade until you feel and see the edge working. This creates larger edge angles and thicker bevels as time goes on and the results gradually deteriorate. The more you sharpen, the duller it gets. Sound familiar?
Sharpen until you create a new edge and raise a burr. If you do not remove enough metal to create a new edge, you will leave some of the dull edge in place. A dull blade (or a blade with dull spots or nicks) will reflect light from the very edge of the blade. A razor sharp knife edge will not show "bright spots" when you hold it blade up under a bright light. You will need to remove enough material from the sides of the bevel so that the edge stops reflecting light.
The easiest way to determine that you have removed enough metal is to sharpen until you have raised a burr. Steel will naturally form a burr when one bevel is ground until it meets another. It acts as a telltale to let us know we have created a new edge. Finer stones produce smaller burrs, but they are still there.
5. Remove the burr with a finer hone.
6. Strop or polish the edge to the desired sharpness. Tips
* Sharpening stones work best with a lubricant to help keep the stone free of wear particles. Use either an oilstone with a neutral oil such as mineral oil, or water stones with water. Once you start using a stone with oil or water, you cannot switch fluids.
* Electrically powered stones and grinding wheels need to be used with great care. Heat generated by the stone while grinding with these devices can damage the steel, causing the knife to dull quickly with use.
* Cheaper stainless steel kitchen knives won't hold an edge well; don't get discouraged - it may not be your sharpening technique. They will sharpen just fine, but will dull very quickly.
* Different types of knives require different edge angles. Ask the manufacturer of your knife or inquire at a knowledgeable knife shop to determine what angle is appropriate for your knife. When shopping for a sharpening system, make sure it provides an edge guide mechanism that supports at least a couple of different angles.
Warnings
* Don't drag your fingertip across the newly sharpened edge to see if it is sharp. A better test is to try to cut a single piece of newspaper while holding the paper loosely between two fingers.
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"Those who would sacrifice freedom for security shall not have, nor do they deserve either one."
Thomas Jefferson
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